2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Everyone probably loves roasted or boiled poultry. But only a few other than white breasts or juicy thighs adore offal: chicken stomach, heart or liver. And this is explained by the fact that not everyone cooks dishes using offal. And in vain, because you can surprise your loved ones with new extravagant tastes. Try barbecue using chicken stomachs. The photo shows how appetizing the unusual dish looks. This article also describes a recipe for a spicy vegetable giblet stew. Experiment with additional ingredients and your favorite seasonings.
Cooking barbecue. Recipe one
Offal not always sold in supermarkets comes from young chickens. This means that the product will be harsh. Therefore, it is better to pre-boil or stew the chicken stomach before frying until almost cooked. Take a kilogram of meaty stomachs and, without cutting them, fill them with broth or water with the addition of any tomato sauce. The cooking time depends on the hardness of the product. It may take half an hour to an hour and a half. Mix the boiled stomachs with one chopped onion, s alt, pepper and three tablespoons of lemon juice and leave to marinate for an hour. Then roast over smoking coals.
Cooking barbecue. Recipe two
If you are using a young chicken stomach, no preparation is required. You can immediately, without boiling, fry the meat pieces over the fire. To do this, place whole or halved chicken stomachs (1 kg) in the marinade, which is prepared from a glass of pomegranate juice, chopped greens (parsley, cilantro, onion), a mixture of different peppers and s alt (by eye). Lay the products in layers, pressing down a little. Put the mass in the refrigerator overnight. Remove from marinade, string onto skewers and grill until browned.
How to cook chicken hearts and gizzards. Stew recipe
Products:
- half a kilo of chicken liver;
- half a kilo of stomachs and hearts;
- two onions;
- three fresh tomatoes;
- two minced garlic cloves;
- a bunch of green onions;
- tea. spoonful of soy sauce;
- two tables. tablespoons vegetable oil;
- juice of half a lemon;
- a third of a glass of water;
- hot ground pepper;
- one teaspoon. a spoonful of ketchup;
- s alt.
Cooking
Chicken stomach and heart finely chopped andput in one bowl. The liver is placed in another, crushed much larger. Squeeze lemon juice into both containers. Mix well and let stand no more than ten minutes. After draining the liquid from the stomachs and hearts, put in a pan and simmer over low heat, seasoned with soy sauce and tomato ketchup diluted in water. After thirty to forty minutes, pour the liver and chopped vegetables into the mass, season with s alt and spices. The dish should be cooked over moderate heat to avoid the sauce boiling over and frying. You can cover the pan with a lid. After tasting, add other spices. After half an hour of stewing, the dish should be ready. Serve with boiled pasta or rice.
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